Coffee

[cchu518]

Love it!!!!

Now I want some Cuban coffee...

Make a 4 cup Moka pot with Cafe Bustelo.
Mix the first bit of the brew with 5 tbsp white sugar.
Cream like this.

When the Moka pot finishes add to the sugar mix and stir till foamy. It doesn't take a lot of stirring.
Spoon foam into a cup then pour.
Tasty.

 

[Barman1]

Love it!!!!

I've been on a Cuban coffee bender for a few days now. Way too much sugar, got to knock it off before I lose a toe.

So foamy and tasty though...

 

[cchu518]

In Spanish neighborhoods in NYC Cuban type coffees are just regular coffees! I usually order my cafe con leche "oscurro" or dark. So good!

 

[Barman1]

In Spanish neighborhoods in NYC Cuban type coffees are just regular coffees! I usually order my cafe con leche "oscurro" or dark. So good!

I used to drink the sugary version somewhere years ago but can't remember exactly. Maybe in Ybor city buying cigars or in the Keys. Either way it was so good, especially when someone else has the responsibility of making it and the cleanup.
Here's a link to the video that I used to refresh my memory. https://www.youtube.com/watch?v=2CQVzWfB_Ok
The key is all about getting the sugar exactly right.

 

[UffDa]

Can it do a good espresso grind?

It can do anything that you want depending on how much you are willing to turn the crank.

It's good exercise.

 

[sixspeeddreams]

It can do anything that you want depending on how much you are willing to turn the crank.

It's good exercise.

Hmm I'll haft to look info it, most coffee people seem to recommend the hario hand grinders

 

[UffDa]

Hmm I'll haft to look info it, most coffee people seem to recommend the hario hand grinders

I have the small Hario. It's OK, but it has the same problem as most, if not all cheaper mills. The shaft wobbles. After awhile, you get a mixture of dust and large chunks.
The LIDO2 shaft runs in bronze bushings. It is also pretty expensive, but they are hand made of excellent materials. It's not perfect, but it is much better than anything
else I have used. Besides all that, it looks cool.

 

[PrimitiveEnergy]

1.5 month Rok expresso maker update.

After 1.5 months my seal for the plastic chamber has worn out. Its leaking air and has lost the air pressure needed to make the correct drink. Under warranty the customer service dept. is sending me a new replacement kit free but after the warranty they cost around $15-$28.00.

The portafilter plastic handle where it joins the metal PF is loose. The glue that holds it together isn't working and the screw that also holds it together is fully screwed in but the handle still slips making me feel like it could brake at any moment. Customer service dept. is sending me a new one for free but a new one out of warranty costs around $27.00-$30.00.

Corrosion on the aluminum body. I clean my rok after every use but I would air dry it most of the time. I have since notice corrosion inside and outside the main body. I hope that it didn't leach into my drinks. I still have to talk to the customer service department about this.

I don't think this thing can handle a lot of daily use, so I have been researching trying to find a better upgrade. Something fun coming soon!

 

[PrimitiveEnergy]

Buy a gaggia classic or a rancilio Silvia with a good burr grinder, those are pretty much the best home machines, and they cost about as much as one custom knife

Good advice but unfortunately my eyes want something special.

I've been on a Cuban coffee bender for a few days now. Way too much sugar, got to knock it off before I lose a toe.

So foamy and tasty though...

Looks delicious. I will have to learn how to make one.

 

[PrimitiveEnergy]

Wanting a new espresso machine I looked into all of the high dollar machines. When I found out about Salvatore's espresso machines it piqued my interest. They are local 'mom and pop' custom built in the USA machines. Doing further research I found out they are the same heirloom quality as the other country's machines but were put together by a craftsman, not mass produced, that had been making espresso machines before they were popular to the home baristas. On the outside its beautiful and looks like the others but the big difference is the thoughtfully engineered custom inside where most people never see before buying. It also has an unheard of 6 year warranty and I don't have to ship overseas or Canada for my repairs.

"The Club."


Custom touches.


Breakfast of champions.

 

[Barman1]

Wow, beautiful machine PE! I'm envious.

 

[PrimitiveEnergy]

Wow, beautiful machine PE! I'm envious.

Thanks, I will be trying out your beans soon when I get my grind, tamp, temp, and flow rate with weight just right.

 

[PrimitiveEnergy]

Afternoon pick me up. Mississippi mud beans and Olsen's bakery Danish butter cookies.

 

[PrimitiveEnergy]

While picking up my espresso machine in Solvang I had a chance to stop at Nordic Knives. Sorry for the bad cell phone pics and for some reason photobucket won't let me resize some pics.

 

[bld522]

One of my favorite places on Planet Earth. Thanks for the pics!

 

[PrimitiveEnergy]

The Daily Grind Haitian beans and Jake Hoback 1st run midtech Kawaiken.


Thanks for the beans Barman1!

 

[Barman1]

The Daily Grind Haitian beans and Jake Hoback 1st run midtech Kawaiken.


Thanks for the beans Barman1!

No problem PE!
How was it? It looks tasty.
Sweet knife too.

 

[cchu518]

Has anyone ever picked up beans from the big barrels at Whole Foods they usually sell for $9.99 per lb.? Thoughts?

 

[PrimitiveEnergy]

No problem PE!
How was it? It looks tasty.
Sweet knife too.

Its difficult to say because I am still experimenting. I have been adjusting all of the variables to create changes in the flavor profile. I have been using 14-16 grams of beans and a brew resulting in around 1-1.5 ounces of coffee. I normally pull the shot by time, weight, or blonding.

Thanks for the kind words.

Has anyone ever picked up beans from the big barrels at Whole Foods they usually sell for $9.99 per lb.? Thoughts?

I haven't yet because I am afraid to look at the roasting date. If they are fresh they would be a good inexpensive alternative. Thanks for the heads up.

 

[PrimitiveEnergy]

My espresso making ritual.

1. Turn on espresso machine,
2. Rotate the steam knob on,
3. Weight beans,
4. Grind beans and empty into a glass container using a funnel,
5. Rotate the steam knob off when it starts to build up steam and sputters, this allows the pressure to build up in th boiler,
6. Pre-heat Group head and portafilter with a couple of flushes,
7. Wipe out PF and pour in about 3-4 grams of grinds and tamp, because the basket is concave and the larger diameter tamp won't fit the bottom.
8. Add the rest of the grinds,
9. Stir the grinds with a paper clip to remove any clumps,
10. Tamp with moderate pressure and shine, then retamp with around 30 pounds of pressure and reshine.
11. Flush to get the right brew temp.,
12. Insert PF, and place the scale with the espresso cup,
13. Turn on the brew when the bar pressure reaches 9,
14. Turn off when I have reached the desired weight, volume, or blonding,
15. Clean the group head screen with a brush and flush the group head and PF to git rid of leftover grounds,
16. 2nd shot making sure you flush to get the correct brew temp.
17. Repeat cleaning screens,
18. Backflush the machine,
19. Remove, empty, and clean the drip tray and any other messes.
20. Turn off machine,
21. Enjoy drink.